How to Make Authentic Shoyu Ramen at Home

What you'll need: Three cuts of meat:pork ribs and chicken wings to flavor the stock, and pork shoulder, which cooks in the stock, then gets sliced and served with the ramen. Mirin, soy sauce, and sake (pictured in the three central bowls) form tare, a serious flavoring agent. Dried noodleswill get the job done, but fresh ones are best. We love Sun Noodle brand. Make kombu dashi and tare:The stock’s complexity comes from two elements: kombu dashi (a broth) and tare (a soy-based mixture). For the dashi,combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

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Lush pork, toothsome noodles, and a heady broth you can’t stop slurping—it’s no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you’ll ever make.

ACTIVE TIME: 1 hourTOTAL TIME: 3 daysDIFFICULTY: Moderate. Shopping and planning are the most work

What you'll need: Three cuts of meat:pork ribs and chicken wings to flavor the stock, and pork shoulder, which cooks in the stock, then gets sliced and served with the ramen. Mirin, soy sauce, and sake (pictured in the three central bowls) form tare, a serious flavoring agent. Dried noodleswill get the job done, but fresh ones are best. We love Sun Noodle brand. Make kombu dashi and tare:The stock’s complexity comes from two elements: kombu dashi (a broth) and tare (a soy-based mixture). For the dashi,combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.